Classic Chocolate Cake by Donna Hay

Call me a chocolate monster. Me and my chocolate cake. I don't crave for chocolates but I like starting my day with a small slice of chocolate cake. I know I can make the same old chocolate cake again and again but I decided not to. I am on mission to try as many different recipe I can find until I get fed up have enough of chocolate cake.

I've baked this classic chocolate cake by Donna Hay before but at that point of time I was just a beginner in baking. It was the time before I discover
  1. the right measurement is for 1 cup is not 250 gram
  2. my oven temperature is wrong. Rule of thumb in baking: never trust your oven! Always use an oven thermometer to confirm if the oven temperature is right
  3. I should only add bicarbonate soda right to milk right before mixing in batter
  4. the right definition of beating the butter and sugar till light
  5. I should not mix the flour with mixer. Always fold in the flour with spatula!

Two years later... I now got a proper moist and soft springy chocolate cake instead of a dense cake as hard as a rock. It is not my personal favourite but it taste good for a skinny version of chocolate cake. I used my personal favourite Baileys chocolate frosting instead of Donna Hay's version. The combination of Baileys chocolate frosting with the classic chocolate cake makes the cake simply irresistible.  

Adapted from Donna Hay
141g butter
220g brown sugar
311g milk
11g baking soda
278g all purpose flour
42g cocoa powder
15g baking powder
2 large free range eggs
  1. Preheat oven 160 Celsius
  2. Line a 20cm x 20cm square cake pan
  3. Sift baking powder, cocoa powder and all purpose flour twice. Set aside
  4. Beat butter and brown sugar until mixture turns pale in colour
  5. Add in the eggs and beat well
  6. Dissolve baking soda in milk. Pour in the batter with the sifted ingredients. Mix the ingredients with a spatula till all ingredients combine
  7. Transfer to cake tin. Bake for an hour or until cooked.
  8. Frost the cake with your favourite chocolate frosting (once the cake is cool enough for frosting)

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